Description
This Herb-Crusted Roast Chicken with Garlic Potatoes is a classic, flavorful dish perfect for a family dinner. The whole chicken is seasoned with a fragrant herb butter made from fresh thyme, rosemary, parsley, garlic, and lemon zest, creating a crispy, aromatic crust. Paired with tender baby potatoes roasted in garlic and herbs, this recipe delivers a comforting and delicious meal with beautifully roasted chicken and perfectly seasoned potatoes.
Ingredients
Scale
For the Herb-Crusted Roast Chicken
- 1 whole chicken (about 4-5 pounds)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 lemon, quartered (for stuffing the chicken)
- 1 onion, quartered (for stuffing the chicken)
- 1 tablespoon olive oil
For the Garlic Potatoes
- 2 pounds baby potatoes (or Yukon Gold), halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh rosemary or thyme, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepping the Chicken: Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Pat the chicken dry thoroughly with paper towels to ensure a crispy skin when roasted.
- Seasoning the Chicken: Season the cavity of the chicken generously with salt and pepper, then stuff it with lemon quarters and onion to infuse flavor during roasting.
- Making the Herb Butter: In a small bowl, combine the softened unsalted butter, minced garlic, chopped thyme, rosemary, parsley, lemon zest, salt, and pepper, mixing well to make a flavorful herb butter.
- Applying the Herb Crust: Carefully loosen the skin of the chicken and rub half of the herb butter mixture underneath the skin to flavor the meat directly. Spread the remaining herb butter evenly on the outside of the chicken for a fragrant crust.
- Trussing the Chicken: Tie the legs together securely with kitchen twine and tuck the wings under the body to promote even cooking and a neat presentation.
- Prepping the Potatoes: Wash and halve the baby potatoes thoroughly, then dry them to ensure they roast nicely rather than steam.
- Seasoning the Potatoes: In a bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, and chopped fresh rosemary or thyme, coating them well for maximum flavor.
- Roasting the Potatoes: Spread the seasoned potatoes on a baking sheet or arrange them in the roasting pan alongside the chicken for easy cooking.
- Preheating the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and potatoes.
- Roasting the Chicken: Place the chicken in the oven and roast at 425°F for 20-25 minutes to help crisp the skin. Then reduce the oven temperature to 375°F (190°C) and continue cooking for an additional 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) measured at the thickest part.
- Basting the Chicken: Every 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful throughout the roasting process.
- Resting the Chicken: Once fully cooked, remove the chicken from the oven and let it rest for 15 minutes before carving, allowing juices to redistribute.
- Final Touch for Potatoes: While the chicken rests, toss the roasted potatoes with a tablespoon of unsalted butter to add richness and shine before serving.
Notes
- Bringing the chicken to room temperature helps it cook evenly.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- Loosening the skin carefully helps to avoid tearing and ensures the herb butter flavors the meat well.
- Resting the chicken after roasting is crucial for juicy results.
- You can substitute baby potatoes with Yukon Gold potatoes for similar texture.
- Fresh herbs dramatically improve flavor but dried can be used in a pinch (use about 1/3 the amount).
